Slow Cooker Vegetarian Chili

Prep Time 10 minutes

Servings 8

1 large onion, chopped
1 green pepper, chopped
1 red pepper, chopped
1 1/2 cups celery (about 3 ribs), sliced
1 cup carrots (about 3 medium), sliced
6-8 cloves garlic, minced
2 28 oz cans crushed fire roasted tomatoes
1 15 oz can tomato sauce
2-3 15 oz cans black beans, kidney beans, and or pinto beans, drained and rinsed any combination of these are delicious
1 16 oz bag frozen corn
2 tbsp chili powder
1 1/2 tbsp unsweetened cocoa powder
1 tbsp cumin
1/2 tsp cayenne pepper
salt and pepper to taste
optional toppings: sour cream, cheese, green onion, cilantro, avocado

Place all ingredients in your slow cooker and stir. Cook on high for 4-5 hours or on low for 8 hours.
Serve with favorite toppings. We like sour cream, cilantro, avocado, green onion, and a little queso fresco.

If you prefer a thinner texture, add 1-2 cups of water until it reaches desired consistency. We like a thicker texture, so I do not add water.

This chili has medium heat, adjust the seasoning according to your taste.

Leftovers freeze well.

We recommend using organic ingredients when possible.